8 lbs. ribs
2 tbsp. butter
2 cloves garlic
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tsp. celery seed
1/2 tsp. salt
Dash of pepper sauce
6 thin lemon slices
2 tbsp. prepared mustard

Simmer covered 8 pounds chopped pork back ribs, cut in serving pieces, in enough salted water to cover, about 1 hour or until nearly tender.

Meanwhile in saucepan, melt 2 tablespoons butter. Add 2 cloves garlic, crushed, and cook 4 to 5 minutes. add 1 cup catsup, 2/3 cup chili sauce, 4 tablespoons brown sugar, 4 tablespoons chopped onion, 2 tablespoons Worcestershire sauce, 2 tablespoons prepared mustard, 2 teaspoons celery seed, 1/2 teaspoon salt, dash of bottled hot pepper sauce and 6 thin lemon slices. Bring to boil. Drain ribs, place in shallow pan. Pour boiling sauce over. Bake 350 degrees, 30-40 minutes basting with sauce. Serves 12.